Chicken Parm Grilled Cheese (Printable)

Crispy chicken with marinara and melted mozzarella on garlicky toast. An Italian-American fusion sandwich combining two beloved classics.

# What You'll Need:

→ For the Crispy Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon dried Italian herbs
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - Vegetable oil for frying

→ For the Sandwich

11 - 8 slices Italian bread or sourdough
12 - 4 tablespoons unsalted butter, softened
13 - 2 cloves garlic, finely minced
14 - 1 cup marinara sauce, warmed
15 - 1 1/2 cups shredded mozzarella cheese
16 - 1/4 cup fresh basil leaves, optional

# How-To Steps:

01 - Slice each chicken breast in half horizontally to create 4 thin, even cutlets of uniform thickness.
02 - Arrange three shallow bowls in a line: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Parmesan cheese, garlic powder, dried Italian herbs, salt, and black pepper combined thoroughly.
03 - Dredge each chicken cutlet thoroughly in flour, shaking off excess, dip into beaten egg to coat completely, then press generously into the panko mixture, ensuring full coverage on both sides.
04 - Heat approximately 1/2 inch of vegetable oil in a large skillet over medium heat until shimmering. Fry breaded chicken cutlets for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
05 - In a small bowl, combine softened butter with minced garlic and mix until evenly distributed throughout.
06 - Spread garlic butter on one side of each bread slice. Place 4 slices buttered side down on a clean surface. Layer each with one fried chicken cutlet, a portion of marinara sauce, mozzarella cheese, and fresh basil leaves if desired. Top each with remaining bread slices, buttered side up.
07 - Heat a clean skillet or griddle over medium-low heat. Grill assembled sandwiches for 3 to 4 minutes per side, applying gentle pressure with a spatula, until bread achieves golden-brown color and cheese melts completely.
08 - Slice sandwiches diagonally if desired and serve immediately while hot.

# Expert Tips:

01 -
  • It gives you all the comfort of chicken parmesan without boiling a single pot of water.
  • The garlicky, buttery crust on the bread adds a layer of flavor you didnt know you were missing.
  • You can prep the chicken ahead and assemble these sandwiches in minutes when hunger strikes.
  • Leftovers reheat beautifully in a skillet, staying crispy instead of soggy.
02 -
  • Dont rush the frying, if the oil is too hot the coating burns before the chicken cooks through.
  • Warm your marinara before assembling or it will cool the whole sandwich down and slow the cheese melt.
  • Press gently while grilling, too much pressure squeezes out the sauce and makes a mess.
03 -
  • Use a cast iron skillet for grilling, it holds heat evenly and gives you the best golden crust.
  • Let the fried chicken rest for a minute before building the sandwiches so it doesnt steam and soften the coating.
  • If making multiple sandwiches, keep finished ones warm in a low oven while you grill the rest.
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